Santa Fe Red

Serves:

Ingredients:

3 lb Boned & fat trimmed pork
-shoulder coarse ground
1 ts Salt
4 md Cloves of garlic minced
8 tb Chili powder
1 ts Cayenne flakes
1/2 ts Ground oregano (preferably
-Mexican)
3 tb Ground cumin
1 qt Beer (not lite)
3 c Stewed tomatos
1 c Tomato paste
2 md Onions coarsely chopped
1 c Chicken broth
1/2 ts Allspice

Method:

Mix beer, chicken broth, stewed tomatos, and tomatos paste in a large mixing bowl.
Mix throughly and set aside.
Into a large cast iron pot melt 2 Tblspns bacon grease.
Sautee' the meat with the onions and 1/2 of the garlic.
When the meat is fairly well done pour mixture in the bowl, into the pot and stir well.
Add the rest of the garlic, 2 Tblspns of cumin, the pepper flakes, salt, & the oregano as it cooks.
Bring to a medium boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2 hrs.
stirring frequently.
5 minutes before taking off of the heat add the remianing cumin and stir well.
Add water by the 1/2 cup if necessary to make this less thick or masa harina (fine ground yellow cornmeal) by the 1/4 cup to thicken it.
Serves 4-6 people if used as a main dish and 8-12 if used as a side dish.
Very good on hot dogs! ENJOY!!!